heaven and hell cake

 

The Ingredients

For the Ganache

• 1 cup heavy cream
• 12 ounces chocolate chips

For the Angel Food Cake

• 1 c minus 2 Tbls (120 g) flour
• 2 Tbls cornstarch
• 1 1/2 c (235 g) confectioners’ sugar
• 1 1/2 c (355 ml) egg whites
• 2 tsp vanilla
• 1/8 tsp salt
• 1 c (200 g) sugar
• 1 tsp cream of tartar
• 1 tsp almond extract

For the Devil's Food Cake

• 3/4 c (155 g) shortening
• 3 Tbls cornstarch
• 1 1/2 tsp baking soda
• 1 1/2 c minus 3 Tbls (185 g) flour
• 1 tsp salt
• 1/2 tsp baking powder
• 3/4 c (70 g) cocoa powder, sifted
• 2 c (400 g) sugar
• 1 1/2 c (355 ml) coffee
• 1 1/2 tsp vanilla

Peanut Butter Mousse

• 3 eggs, room temp
• 1 lb (455 g) (2 8oz packages) cream cheese, at room temperature
• 2 c (315 g) confectioners’ sugar, sifted
• 3 c (710 ml) smooth peanut butter, at room temperature
• 1 c (235 ml) heavy cream

Steps for preparation:

Ganache

1. Place the chocolate in a medium-sized bowl and set aside.
2. Bring cream to a boil in a small saucepan and when it begins to bubble up, pour over the chocolate and let sit for 5 minutes.  starting in the middle Gently stir,  and working your way outward, until the cream and chocolate are entirely mixed.  set aside  Cover with plastic wrap.

Angel Food Cake

1. Preheat oven to 325F (160C) and line the bottom of a 10? round cake pan with ungreased parchment paper.
2. sift together confectioners’ sugar, flour and cornstarch In a medium bowl. Set aside.
3. beat egg whites, cream of tartar, and salt until frothy In a large bowl . Increase speed to medium-high and gradually sprinkle in sugar, then extracts, beating until stiff peaks form.
4. Sift half of the flour mixture over egg whites and fold until just combined. Sift over the remaining half of the flour mixture and gently fold until no streaks remain.
5. Pour batter into prepared cake pan and bake  45–50 minutes until top of cake springs back when touched,. Transfer cake to a rack and let cool.

Devil's Food Cake

1. Preheat oven to 350F (175C). Grease a 10? round cake pan with shortening and dust with flour to coat. Shake out excess flour and set pan aside.
2. In a medium bowl, whisk together baking soda, salt,  flour, cornstarch, and baking powder. Set aside.
3.  Whisk the coffee and cocoa powder In another medium bowl until smooth. Set aside.
4. In a large bowl, beat the shortening, sugar, vanilla, and eggs with a handheld mixer on medium speed until pale and fluffy, 2 minutes. Alternately add the flour mixture and the coffee mixture to the bowl in 3 stages, beating to combine after each addition.
5. Pour the batter into the prepared cake pan and bake until a toothpick inserted into cake comes out clean, 30–35 minutes; transfer to a rack and let cool completely

Peanut Butter Mousse

1. Beat cream cheese, peanut butter, and confectioners’ sugar on medium speed until smooth and fluffy, about 3 minutes.
2.  Into a large bowl , Put cream and beat on high speed until stiff peaks form. Using a rubber spatula, fold 1/3 of the whipped cream into the peanut butter mixture to lighten, then fold in remaining 2/3rds. Cover and chill until ready to use.

Assembly

1. Slice each cake horizontally into 2 layers Using a serrated-blade knife. Place 1 layer of the devil’s food cake on a cake stand and spread 1/3 of the peanut butter mousse over the top. Top mousse with a layer of the angel food cake and spread with half of the remaining mousse. Repeat with the remaining devil’s food cake, mousse, and angel food cake. Wrap cake in plastic wrap and freeze for 2 hours.
2. Stir ganache ( Be sure to stir well ; heat it in the microwave, if necessary, at 10 second intervals. ) until smooth and pour over the top and sides of the cake, smoothing with a palette spreader if needed. 
3. Before slicingRefrigerate the cake for 2 hours .